Saturday, 17 September 2011

All of the grapes for this wine were harvested during February and March 2009 at an average pf 25.6 Brix sugar. The residual sugar is 2.6grammes per litre, the TA is 6.4grammes per litre, and the pH is 3.77. The wine was aged for 17 months in 300 litre French Oak barrels of which 20% was new. This wine was released on October 1st 2010. 4,800 six bottle cases were produced.